Canola concentrations

Vegetable proteins other than that from soy have potential appHcability in food products. Functional characteristics of vegetable protein products are important factors in determining their uses in food products. Concentrates or isolates of proteins from cotton (qv) seed (116), peanuts (117), rape seed (canola) (118,119), sunflower (120), safflower (121), oats (122), lupin (123), okra (124), and com germ (125,126) have been evaluated for functional characteristics, and for utility in protein components of baked products (127), meat products (128), and milk-type beverages (129) (see Dairy substitutes). 

Investigations have focused on the content of polyphenoHcs, tannins, and related compounds in various foods and the influence on nutrient availabiHty and protein digestibiHty. It has been estabHshed that naturally occurring concentrations of polyphenoloxidase and polyphenols in products such as mushrooms can result in reduced iron bio availabiHty (75). Likewise, several studies have focused on decreased protein digestibiHty caused by the tannins of common beans and rapeseed (canola) (76—78). 

Emmert, J.L. and Baker, D.H. (1997) A chick bioassay approach for determining the bioavailable choline concentration in normal and overheated soybean meal, canola meal and peanut meal. Journal of Nutrition 127, 745-752. 

Uptake of B is species dependent. Greenhouse pot experiments were conducted to study B uptake by different plant species, Brassica juncea (L.) Czern (wild brown mustard), Festuca arundinacea Schreb. L. (tall fescue), and Brassica napus (canola) (Banuelos et al., 1993). Results showed that the greatest total amount of above ground biomass and below surface biomass was produced by tall fescue and the highest concentrations of tissue B were from roots of tall fescue. A correlation for B and Ca has been reported by Dixon et al. (1973), where B sprays have been shown to increase Ca transport into apples ( Malus spp.). 

The LA and ALA are mainly obtained from PUFA-rich vegetable oils. LA is found in high concentration in several oils including safflower, corn, and soybean, while ALA is found in linseed, canola, and soya bean.11 Although most of the n-6 requirement is obtained from dietary LA, small amounts of its longer chain metabolite arachidonic acid (AA) may be ingested from food of animal origin,... 

Chouinard, P.Y., Girard, V., Brisson, G.J. 1997. Lactational response of cows to different concentrations of calcium salts of canola oil fatty acids with or without bicarbonates.. / Dairy Sci. 80, 1185-1193. 

Biodiesel made from feedstocks containing large concentrations of long-chain saturated fatty acids will have very poor cold flow properties. Less expensive feedstocks such as palm oil or tallow (see Table 1.3) may not be feasible in moderate temperature climates. In contrast, feedstocks with lower concentrations of long-chain saturated fatty acids yield biodiesel with more attractive cold flow properties. For example, biodiesel from canola, linseed, olive, rape-seed, and safflower oils have CP and PP close to or below 0°C (Table 1.3). 

Chang et al. (2005) showed the ability of immobilized lipase C. antarctica (Novozym 435) to catalyze the alcoholysis of canola oil and methanol. RSM and a five-level-five-factor CCRD were employed to evaluate the effects of synthesis parameters, such as reaction time, temperature, enzyme concentration, substrate molar ratio of methanol to canola oil, and added water content... 

Figure 9.2. Contour plots of percent weight conversion of biodiesel. Enzyme concentration was by weight of canola oil and substrate molar ratio was methanol to canola oil. The numbers inside the contour plots indicate weight conversions at given reaction conditions.

Naczk, M., Oickle, D., Pink, D., Shahidi, F. (1996). Protein precipitating capacity of crude canola tannins Effect of pH, tannin, and protein concentrations. J. Agric. Food Chem., 44, 2144-2148. 

You may hear about getting omega-3s from plant sources, especially flaxseed and flaxseed oil but also from soybeans, canola and walnut oils, and various kinds of nuts. All of those foods contain a far less potent form of the beneficial fatty acids called alpha-linolenic acid (ALA). You may even see ALA supplements on sale in health food stores and pharmacies, but only a fraction, a small fraction, of ALA is converted by the body into EPA and DHA. Stick with the fish oils or the concentrated ethyl ester supplements. 

Active Carbon Active carbon is rarely used to remove chlorophyll compounds is used very little in canola oil bleaching. It presents greater difficulty in handling and it retains more oil than activated clays do and is much more expensive. In bleaching efficiency tests, active carbon has been shown to be somewhat more efficient than activated clay at high concentrations of chlorophyll compounds in canola oil, but less efficient at very low concentrations. Thus, active carbon is not a suitable adsorbent to achieve the removal of chlorophyll derivatives to the very low concentrations mentioned earlier. 

B.2.3.4. Other Methods to Remove Chlorophyll Derivatives Other approaches to the removal of chlorophyll derivatives compounds from canola oil than adsorption are known and are being practiced. Bergman (86) and Szemraj (87) described the use of concentrated phosphoric acid and vacuum drying of the oil to precipitate... 

Typical properties of alkah-refined, bleached canola oil and of acid-water-degummed, acid pretreated, bleached canola oil ready for hydrogenation or steam refining/deodorization are given in Table 16. With the exception of the concentration of free fatty acids, the two process routes produce the same bleached oil quality. 

The determination of sulfur compounds in the range of concentrations, which occur in edible oils, is difficult. The literature on concentrations found in rapeseed and canola oils can be confusing. Considering relevance to hydrogenation effects and speed of analysis, ICP spectroscopy for determining sulfur in canola oil is presently the most appropriate method. 

Because of the small concentration of sulfur compounds in canola oil, there is a somewhat greater tendency of sulfur poisoning of the catalyst, with the result that slightly higher trans-isomer concentrations may come about compared with, for example, soybean oil. Hatfield (91) has focused on this aspect of canola oil hydrogenation. 

Dewaxing Canola oil is a natural salad oil. This means that it remains clear and liquid at refrigerator temperatures. It is used without winterization to produce bottled oil and salad dressings. However, the oil may contain a small and variable concentration of compounds (about 20-400 ppm), which may over time appear as sediment in the deodorized oil. This appears to be dependent on seed growing conditions. For the sake of simplicity, the term "waxes" is applied to these compounds, but it is known (99) that about 20-40% of these compounds are not wax esters. The crystallization behavior of the mix of compounds that can crystallize from canola oil is unpredictable in that low concentrations (<50 mg/kg) can sometimes show up in the oil as a sediment and that the sedimentation can occasionally occur in a few days, or take several months. 

Canola oil also was effective in lowering plasma total and LDL cholesterol concentrations of mildly hyperlipidemic subjects fed a low-fat (30% of total energy) diet (120). The decline in plasma total cholesterol when canola oil or com oil provided 20% of the total energy was —12% and —13%, respectively, which was significantly greater than the decline when olive oil ( 7%) supplied the fat. However, canola oil, com oil, and olive oil were equally effective in lowering plasma LDL cholesterol levels (—16%, —17%, and —13%, respectively) elevated plasma LDL cholesterol level is a major risk factor in coronary heart disease. 

Canola oil is an natural salad oil. This means that it remains clear (no sedimentation) at refrigeration temperatures (3-5°C). No winterization or fractionation is required, except in some instances when, because of seed growing conditions, the oil may be contain waxes and traces of other high-melting material. These compounds may crystallize over time and create appearance problems in clear bottles. Experience has shown that only for the most demanding markets it is necessary to remove these compounds. They present no health hazard and are not sufficiently concentrated to affect emulsion stabihty when the oil is used in mayonnaises and other emulsified salad dressings. 

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